Easy Pate Sucree

Name: Easy Pate Sucree
Yield: Makes enough for 12 mini pies or 6 tartlets
Ingredients: 1 1/4 cups all-purpose flour; 4 1/2 teaspoons sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into small pieces; 1 large egg yolk, lightly beaten; 2 tablespoons ice water, plus more if needed

Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.

Source: Martha Stewart Living, November 2006

Makes enough for 12 mini pies or 6 tartlets

Yield

Ingredients

1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed

Directions

1.
Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)